Lamb and Rosemary Koftas
A no-fuss dinner taking only minutes to prepare but still feels like something a little special.
8 to 12 sprigs
or flat bread
cut into wedges
thinly sliced lengthways, use a potato peeler to get the thin strips
salt & pepper
You can either cook these on the BBQ or use a griddle pan
In a large bowl, mix together the mince, spices and garlic
Season and shape into balls and flatten slightly
Wrap each kofta around a short rosemary sprig, with the stalk sticking out at one end, to avoid burning the end leaves you can cover the tips with foil
Brush the koftas with a little oil and place on a baking tray
Grill, griddle or BBQ for 10 mins or until cooked through, turning once.
Eat the koftas from the rosemary stalks or pull out the stalks before serving.
Serve with the pita,
, lemon wedges, thinly sliced cucumber (I used a potato peeler to get the long thin strips) and
Recipe by Gillianskitchen.com